Dessert: United States – Raspberry Swirl Cheesecake Brownies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 9

Approximate Time

Prep 15 min

Cook 35 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 / 2 cup (113 g) unsalted butter
1 cup (240 ml) granulated sugar
1 / 2 cup (120 ml) unsweetened cocoa powder
1 / 2 tsp (2.5 ml) fine salt
1 tsp (5 ml) vanilla extract
2 large eggs, room temperature
3 / 4 cup (180 ml) all-purpose flour
1 / 2 cup (120 ml) semi-sweet chocolate chips (optional)
8 oz (226 g) cream cheese, softened
1 / 4 cup (60 ml) granulated sugar (for cheesecake layer)
1 / 2 tsp (2.5 ml) vanilla extract (for cheesecake layer)
1 large egg (for cheesecake layer)
1 / 3 cup (80 ml) seedless raspberry jam
Fresh raspberries and powdered sugar for serving (optional)

Show original ingredient measurements

1 / 2 cup (113 g) unsalted butter
1 cup granulated sugar
1 / 2 cup unsweetened cocoa powder
1 / 2 tsp fine salt
1 tsp vanilla extract
2 large eggs, room temperature
3 / 4 cup all-purpose flour
1 / 2 cup semi-sweet chocolate chips (optional)
8 oz / 226 g cream cheese, softened
1 / 4 cup granulated sugar (for cheesecake layer)
1 / 2 tsp vanilla extract (for cheesecake layer)
1 large egg (for cheesecake layer)
1 / 3 cup seedless raspberry jam
Fresh raspberries and powdered sugar for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
Make the brownie batter: In a medium microwave-safe bowl, melt the butter. Whisk in 1 cup (240 ml) sugar, cocoa powder, and salt until combined and glossy. Whisk in 1 teaspoon (5 ml) vanilla, then whisk in the 2 eggs one at a time until smooth. Fold in the flour just until no dry spots remain. Stir in chocolate chips if using. Spread about 2/3 of the batter evenly in the prepared pan; reserve the rest.
Make the cheesecake mixture: In a separate bowl, beat the cream cheese with 1/4 cup (60 ml) sugar until smooth and creamy. Beat in 1/2 teaspoon (2.5 ml) vanilla and the 1 egg until fully combined and silky.
Warm the raspberry jam in the microwave for 10–15 seconds to loosen. Dollop the cheesecake mixture over the brownie base in large spoonfuls. Spoon the remaining brownie batter in smaller dollops over and around the cheesecake. Add small spoonfuls of warmed jam over the top. Use a knife or skewer to gently swirl the layers together, creating a marbled pattern (do not overmix).
Bake for 30–35 minutes, until the edges are set and a toothpick inserted into the brownie portion comes out with a few moist crumbs (avoid testing only the cheesecake pockets). The center may have a slight jiggle from the cheesecake—this is okay.
Cool completely in the pan on a rack, then chill for at least 1 hour for clean slices. Lift out using the parchment, cut into squares, and serve. Garnish with fresh raspberries and a dusting of powdered sugar if desired.
Storage: Refrigerate in an airtight container for up to 4 days. Brownies can be frozen (well wrapped) for up to 2 months; thaw in the fridge.

Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
Make the brownie batter: In a medium microwave-safe bowl, melt the butter. Whisk in 1 cup sugar, cocoa powder, and salt until combined and glossy. Whisk in 1 teaspoon vanilla, then whisk in the 2 eggs one at a time until smooth. Fold in the flour just until no dry spots remain. Stir in chocolate chips if using. Spread about 2/3 of the batter evenly in the prepared pan; reserve the rest.
Make the cheesecake mixture: In a separate bowl, beat the cream cheese with 1/4 cup sugar until smooth and creamy. Beat in 1/2 teaspoon vanilla and the 1 egg until fully combined and silky.
Warm the raspberry jam in the microwave for 10–15 seconds to loosen. Dollop the cheesecake mixture over the brownie base in large spoonfuls. Spoon the remaining brownie batter in smaller dollops over and around the cheesecake. Add small spoonfuls of warmed jam over the top. Use a knife or skewer to gently swirl the layers together, creating a marbled pattern (do not overmix).
Bake for 30–35 minutes, until the edges are set and a toothpick inserted into the brownie portion comes out with a few moist crumbs (avoid testing only the cheesecake pockets). The center may have a slight jiggle from the cheesecake—this is okay.
Cool completely in the pan on a rack, then chill for at least 1 hour for clean slices. Lift out using the parchment, cut into squares, and serve. Garnish with fresh raspberries and a dusting of powdered sugar if desired.
Storage: Refrigerate in an airtight container for up to 4 days. Brownies can be frozen (well wrapped) for up to 2 months; thaw in the fridge.